That’s so great, Wendy! I’m glad they were a hit!

I made these for our social group and they loved them! I actually prefer not a strong sour dough taste so I just rested them in the refrigerator for 24 hours or so. The texture is amazing, soft and thick but with a slight crisp around the edges. Now everyone is asking for the recipe and for me to bring them to our group again.

You’re so very welcome, Rose!

This recipe is to die for. Thank you Natasha for sharing this recipe.

That’s great to know, Debbie! Thanks so much for sharing your experiment.

Just wanted to let you know that I tested out making this recipe as a cookie bar. It worked! I used the 10 x 15 USA Jelly Roll pan. I pressed it in and then smooth it out with an offset spatula. I baked it at 350° for 22 minutes. It was light golden brown on top all the way to the middle. They are soft and cake like. It works for me. Also, it works better on an RV trip to use sourdough discard and make cookie bars. Cookies don’t work well in an RV oven but a jelly roll pan, and baked as a cookie bar should work.
Have Diana make these as a cookie bar variation, and then you can update your recipe!

Hi Debbie. I think that could work, but I don’t have instructions for that.

That’s so great to hear!

Made these a few months ago for a family thing & now we’re obsessed. My 80yo mother keeps saying they’re the best chocolate chip cookies she’s ever had lol. Tysm